Tuesday, January 11, 2011

Raspberry yo-yos

On Sunday, I decided to make some yo-yos. Not quite sure why I decided on yo-yos, but that's what I went with! Anyway, on with the fun - here's what you'll need for the biscuits:

Start with 185g softened and chopped butter:

Then add 1/3 cup of icing sugar:

And cream them together:

Then sift in 1/3 cup of custard powder:

And 1.5 cups of plain flour:

Then hit it with the electric mixer again until it forms little balls of dough. Technically the recipe just says 'mix well', so in theory you could do it with a spoon. But I tried for about 20 seconds, deemed it too much like hard work, and got the mixer out again!:

Then tip it out of the bowl and form into a ball of dough. I used baking paper to save on the clean up:

Use a teaspoon to get roughly uniform chunks of dough, then roll them into balls and place them on a baking tray:

Press a fork into the balls of dough to flatten them:

Ain't they purdy? I guess you could flatten them with something other than a fork, but they wouldn't be yo-yos without those ridgelines!

Bake them for about 15 minues in a 170-180 degree oven. You want them to be juuuuuuust starting to brown.

It made 40 individual biscuits, so 20 yo-yos. Allow them to cool completely before you start making the icing. Speaking of the icing, here's what you'll need for it:

Take 3/4 cup of icing sugar, 2 tablespoons of lemon juice, and 30g of softened butter, and mix them together in a small bowl. I kind of forgot to take photos of this part. But hell, icing is icing - it's not particularly difficult! I think you can probably handle it without photos ;)

When you've mixed the icing, squish up between 4 and 6 raspberries with the back of a spoon, and mix them through the icing (I just used the electric mixer again). Before you do anything with it, taste the icing. Mine was a little too tart, and I had to add a little extra icing sugar:

When the icing is ready, take one biscuit and dump a blob of icing on the top:

Then take another biscuit, and plop it on the top:

Repeat nineteen times, and you're finished! They're pretty good, even if I do say so myself. Although I must say, they improve with age - if I were to make them again, I'd probably drop the flour content a little and up the sugar content. But with age, the biscuits lose a bit of their dry quality and turn softer, absorbing moisture from the icing.

You can also divide the icing in half and add 2-3 raspberries, and make half the yo-yos lemony. I prefer raspberry to lemon, so I didn't bother with that. Or you can leave the flavourings out altogether and replace the lemon juice with milk, and have plain icing, the way Granny used to make! (Well, the way my Granny used to make yo-yos required enough sugar to sink a battleship or instantly cause diabetes, but that's not the point...)


K xx

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